Creamy Bananas Foster Bread Pudding (Printable)

Decadent bread pudding featuring custard-soaked bread, caramelized bananas, and a luscious rum-butter sauce inspired by Bananas Foster.

# What You Need:

→ Bread Pudding Base

01 - 6 cups day-old brioche or challah bread, cut into 1-inch cubes
02 - 3 large eggs
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 3/4 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
09 - 3 ripe bananas, sliced

→ Bananas Foster Sauce

10 - 4 tablespoons unsalted butter
11 - 1/2 cup packed brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup dark rum
14 - 2 ripe bananas, sliced
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt

# Directions:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish thoroughly with butter or cooking spray.
02 - Spread the bread cubes evenly across the prepared baking dish. Arrange 3 sliced bananas over the bread layers.
03 - Whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt in a large bowl until completely smooth and well incorporated.
04 - Pour the custard mixture evenly over the bread and bananas. Gently press down on the bread to ensure thorough absorption. Let stand for 15 minutes to allow bread to fully soak.
05 - Bake for 45-50 minutes until golden brown and set but still slightly wobbly in the center. Remove from oven and allow to cool slightly while preparing the sauce.
06 - While the pudding bakes, melt butter in a skillet over medium heat. Add brown sugar and cinnamon, stirring constantly until sugar completely dissolves and mixture begins to bubble.
07 - Add the sliced bananas to the caramel sauce and cook for 1-2 minutes until just softened but still holding their shape.
08 - Carefully pour in the dark rum, keeping the skillet away from open flame. Return to heat and cook for 1 minute. Stir in vanilla extract and pinch of salt. Remove from heat.
09 - Serve the warm bread pudding in individual bowls, topping each portion with generous spoonfuls of the Bananas Foster sauce and caramelized bananas.

# Expert Suggestions:

01 -
  • The contrast between the creamy custard center and crisp golden top creates the perfect texture in every bite
  • Caramelized bananas in rum-butter sauce taste like a fancy restaurant dessert but come together in under an hour
  • The whole house fills with cinnamon and vanilla while it bakes, which might be the best part
02 -
  • Day-old bread is crucial here because fresh bread will turn into mush instead of holding its texture
  • Letting the custard soak for the full 15 minutes ensures the center is creamy rather than dry
  • The sauce thickens quickly once it comes off the heat, so serve it immediately while still pourable
03 -
  • Use a serrated knife to cut the bread cubes, which helps prevent squishing the soft brioche
  • If you want to flambé the sauce, turn off the heat before adding the rum then use a long lighter to ignite it carefully

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